Thai Cuisine Recipe

Mexican Chicken Recipes

Mexican Chicken recipes

Mexican Chicken recipes are unique in taste and nourishment it’s really a great experience to have especially when you can prepare the delicious from your home without having visiting the southern border. I will share with you I the article four great but simple to prepare Mexican Chicken recipes but I ll also show you where to download over 25000 recipes from around the world all in one package

CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE

4      large         Poblano peppers

1/4  cup           Onion — chopped

1/2  pound         Medium shrimp — lightly

Cooked, peeled — and chopped

1/4  cup           Cilantro — chopped

1/4  pound         Monterey jack cheese

Shredded

2                    8 ozs chicken breasts

Halved, deboned — and

Pounded flat

2      teaspoons     White pepper

Salt — to taste

12                    6-in long strings

Oil — for frying

—–CREAMY SHRIMP SAUCE—–

3                    Shallots — diced

1      cup           White wine

1/2  cup           Fish stock or chicken broth

1      pound         Small shrimp

2      cups          Whipping cream

3/4  pound         Butter

ROAST PEPPERS:  Place poblano peppers under the broiler and char on all

sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F.  In a medium saute pan, saute onion,

shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes.  Place in mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE:  Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper.  Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil.  Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown.

Remove from oven.  Cut strings and slice chicken into 1-inch roulades

(rounds).  Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4

servings.

TO MAKE CREAMY SHRIMP SAUCE:  In a saucepan over medium-high heat,

combine shallots and wine.  Cook until reduced by three-fourths.  Add

stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat. Recipe:

CHICKEN ALEJANDRO – Mexican chicken recipes

1/2  cup           Onions — thinnly sliced

1                    Garlic clove — minced

1      tablespoon    Margarine or butter

1      cup           Medium salsa

1/2  teaspoon      Sugar

1/4  teaspoon      Cinnamon

1/8  teaspoon      Cloves — ground

1/2                Bay leaf

4                    Chicken breast halves — boneless

2      teaspoons     Cornstarch

8      ounces        Tomato sauce

1      small         Orange; peeled — sections

Rice

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stir into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all.

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CHICKEN ALMENDRADO – Mexican chicken recipes

1/2  cup           Onion; Chopped — 1 Medium

2      tablespoons   Margarine Or Butter

1      tablespoon    Vegetable Oil

1      cup           Chicken Broth

1/4  cup           Almonds — Slivered

1      tablespoon    Red Chiles — Ground

1      teaspoon      Vinegar

1/2  teaspoon      Sugar

1/2  teaspoon      Cinnamon — Ground

4      each          Chicken Breast Halves — *

Almonds — Slivered

Chicken Breasts Halves should be boneless. Cook and stir onion in

margarine and oil in a 10-inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute.  Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides.  Place skin sides up in a single layer in the skillet.  Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.  Serve sauce over chicken and sprinkle with the remaining slivered almonds.

About the Author

Gabriel Femi Emmanuel right on recipes around the world and you can download over 25000 recipes from his website @ http://www.foryourrecipes.totalh.com/index.htm

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